---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 16 Servings
   1 1/2 c  Margarine or Butter
       4 oz White Chocolate Baking Bar
   1 1/2 c  Buttermilk
       4    Eggs, slightly beaten
     1/4 ts Rum Extract
   3 1/2 c  All-Purpose Flour
       1 c  Toasted Pecans, chopped
   2 1/4 c  Sugar
     1/2 c  Flaked Coconut
       1 ts Baking Soda
       1 ts Baking Powder
 --------------------------WHITE CHOCOLATE FROSTING--------------------------
       4 oz White Chocolate Baking Bar
     1/2 c  Margarine or butter,softened
      11 oz Cream Cheese, softened
       6 c  Sifted Confectioners Sugar
     1/2 c  Flaked Coconut, toasted
      16    Pecan Halves, toasted
   Chop up the White Chocolate Baking Bars (8 oz total), reserving half for
   the frosting.
   In a large saucepan, bring margarine or butter and 3/4 cup water to
   boiling, stirring constantly.  Remove from heat. Add baking bar, stirring
   until melted. Stir in buttermilk, eggs and rum extract and set aside. Stir
   together 1/2 cup of the flour and the pecans and set aside.
   In an extra-large bowl, stir together the remaining 3 cups flour, sugar,
   coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold
   in the pecan mixture. Pour into 3 greased and floured 9 x 1 1/2-inch round
   baking pans.  Bake in a 350 degree oven for 25 to 30 minutes or until done.
   Cool in pans on wire racks for 10 minutes. Remove from pans and complete
   the cooling on the wire racks.
   To prepare the frosting, melt the reserved 4 oz of White Chocolate Bar.
   Cool 10 minutes.  In a large mixing bowl, beat 1/2 cup softened margarine
   or butter, and the softened cream cheese (note the 11 oz is one 8-oz and
   one 3-oz packages), with an electric mixer until combined. Beat in the
   chocolate. Gradually add the confectioners sugar, beating until smooth.
   To assemble, place a cake layer on a platter.  Spread with 1/2 cup of the
   frosting.  Repeat layers.  Top with remaining cake layer. Frost top and
   sides with remaining frosting. Garnish by sprinkling the toasted coconut in
   a large circle on top of the cake